Anyone that knows me knows I love to eat food. Occasionally I like to cook it as well. Well, one of the things I’ve been wanting to try making is Panna Cotta. I first had Panna Cotta in a nice restaurant here in Calgary, and have had it one other time as well. So, as I mentioned on my Food sticky page, I follow Gordon Ramsay’s YouTube channel and he had a video there for a Panna Cotta with a Pomegranate Glaze (http://www.youtube.com/watch?v=VTdUhb13bzM). It looked soooo good, and I knew this is what I wanted to try.

But when he talked about the gelatine and medium sheets, what the heck does that mean? Maybe I’m blind but I haven’t seen these. So at Christmas at my Sister’s place, she showed me these little packets of powder gelatine. We spent a bit of time online researching converting powder to/from sheets, but ultimate found a good looking Panna Conna recipe from Giada De Laurentiis (http://www.foodnetwork.com/recipes/giada-de-laurentiis/panna-cotta-with-fresh-berries-recipe.html). The great thing about this recipe is that it uses 1 tablespoon of the gelatine powder, which happened to be one little packet in whole from the box-set my Sister had. So she gave me a few and I set out to follow both of these recipes.

So I ended up making the Panna Cotta recipe from Giada’s recipe, but topped with the Pomegranate Glaze from Gordon’s recipe, put some shaved Hazelnut Chocolate on, and on the side had fresh berries and more chocolate. So really everything from both recipes, and it worked out great.

I posted a picture in my food post, and on instagram, you can find that page here.